I usually only make apple crisp in the fall, after we go apple-picking at Becker Farms, but I decided to bring this yummy dessert to Easter and it was a hit. It had to bake for an hour and man did it make the whole house smell like the fall. Mmmmmm sweet, delicious fall. We served it warm with vanilla ice cream and it really made this dessert taste out of this world. Also, I used a melted vegan spread instead of butter and it didn’t compromise the flavor at all. It was still as delicious as ever AND vegan-friendly. Yum!
Apple Crisp
- 8 apples (I used 3 organic Granny Smith and 5 organic Gala, but you can use whatever kind you like)
- 1/2 cup sugar
- 2/3 cup flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons apple pie spice
- 1/2 cup butter, margarine or vegan spread (melted)
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 cup quick oatmeal
- 1/4 teaspoon salt
Peel and slice the apples, then place them in a large bowl. Add the 1/2 cup sugar, 2/3 cup flour, 1/4 teaspoon salt and the apple pie spice to the apples and mix thoroughly. Then place the apple mixture into a 9 x 13 baking pan. Combine the melted butter, brown sugar, 1/2 cup flour, oatmeal and 1/4 teaspoon salt. Mix well and spread over the top of the apples. Bake at 350ºF for about 1 hour. Check the apples periodically to make sure they are done. Serve warm with vanilla ice cream.
the kitchen creative 